Nutrition per serving may change if servings are adjusted.
2 pounds skinless, boneless chicken breast halves
1 (15 ounce) can pinto beans in chili sauce
1 (16 ounce) jar salsa with chipotle chile peppers (1⅔ cups)
12 (8 inch) flour tortillas, warmed (see Tips)
1 cup shredded reduced-fat Monterey Jack cheese (4 ounces)
Shredded lettuce (optional)
Chopped tomatoes (optional)
Light dairy sour cream (optional)
In a 3- ½-quart slow cooker combine chicken and undrained beans. Pour salsa over all.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2- ½ to 3 hours.
Using a slotted spoon, transfer chicken to a cutting board. Using 2 forks, gently separate the chicken into thin shreds. Using a potato masher, mash beans slightly in cooker. Return chicken to slow cooker, stirring to mix.
Divide chicken mixture evenly among the warmed tortillas. Top with cheese. Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they meet. Roll up from the bottom. If necessary, secure with toothpicks. If desired, serve with lettuce, tomatoes, and/or sour cream.
Tips: To warm tortillas, wrap them in white microwave-safe paper towels; microwave on 100 percent power (high) for 15 to 30 seconds or until tortillas are softened. (Or wrap tortillas in foil. Heat in a 350°F oven for 10 to 15 minutes or until warmed.)
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.